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Keto Energy Bars with Chocolate and Coconut

Created by
  Published on September 28th, 2021
  Reading time: 2 minutes
  Last modified October 13th, 2021
keto energy bars
ChefMichele MccauleyDifficultyIntermediateRating
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Looking for a mid-afternoon pick-me-up that isn't filled with sugar? Try these keto energy bars! They are packed full of healthy fats to help give you energy and fuel your day! Plus, this recipe uses nuts and protein powder to add a bit of protein!

Yields12 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
 2 cups raw unsalted keto mixed nuts
 2 tbsp coconut oil, melted
 2 tbsp coconut butter, melted
 ¼ cup raw cacao butter, melted
 2 tbsp chia seeds
 3 tbsp almond flour
  cup unsweetened almond butter
 3 tbsp keto sweetener
 2 tsp cinnamon
 1 tsp vanilla extract
 1 tsp maca powder
 ½ cup protein powder or collagen powder(chocolate collagen protein powder used)
Directions
1

Preheat oven to 350 degrees F.

2

Line a sheet pan with parchment and spread nuts evenly over the pan.

3

Roast for 15-18 minutes, shaking the pan halfway thru to even.

4

Remove the nuts from the oven and allow them to cool completely.

5

Place cooled nuts in a food processor. Pulse 30 seconds to 1 minute, until nuts are finely
chopped.

6

Add the remaining ingredients, pulsing until completely combined, 10-15 times until mixture resembles a thick paste.
Note: If adding protein powder, pulse in 5-8 more times. If the
mixture is dry, add more coconut oil. If it is too wet, add more almond flour.

7

Line a 9x9 or square pan with parchment paper, hanging over the sides.

8

Spoon mixture into pan and spread evenly with a spatula.
Note: It’s easier to use your hands to get the mixture evenly in the pan.

9

Refrigerate for at least 30 minutes.

10

Cut your keto energy bars into squares and store them in the refrigerator for up to one month.

Store in the freezer, for up to 3 months. As tempting as they are, they can defrost rather quickly on a hot day, so keep refrigerated or frozen until ready to eat.

Category, , CuisineCooking MethodTags, , ,

Ingredients

Ingredients
 2 cups raw unsalted keto mixed nuts
 2 tbsp coconut oil, melted
 2 tbsp coconut butter, melted
 ¼ cup raw cacao butter, melted
 2 tbsp chia seeds
 3 tbsp almond flour
  cup unsweetened almond butter
 3 tbsp keto sweetener
 2 tsp cinnamon
 1 tsp vanilla extract
 1 tsp maca powder
 ½ cup protein powder or collagen powder(chocolate collagen protein powder used)

Directions

Directions
1

Preheat oven to 350 degrees F.

2

Line a sheet pan with parchment and spread nuts evenly over the pan.

3

Roast for 15-18 minutes, shaking the pan halfway thru to even.

4

Remove the nuts from the oven and allow them to cool completely.

5

Place cooled nuts in a food processor. Pulse 30 seconds to 1 minute, until nuts are finely
chopped.

6

Add the remaining ingredients, pulsing until completely combined, 10-15 times until mixture resembles a thick paste.
Note: If adding protein powder, pulse in 5-8 more times. If the
mixture is dry, add more coconut oil. If it is too wet, add more almond flour.

7

Line a 9x9 or square pan with parchment paper, hanging over the sides.

8

Spoon mixture into pan and spread evenly with a spatula.
Note: It’s easier to use your hands to get the mixture evenly in the pan.

9

Refrigerate for at least 30 minutes.

10

Cut your keto energy bars into squares and store them in the refrigerator for up to one month.

Store in the freezer, for up to 3 months. As tempting as they are, they can defrost rather quickly on a hot day, so keep refrigerated or frozen until ready to eat.

Keto Energy Bars with Chocolate and Coconut

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